Sautéed Squash, Zucchini, and Parsley: A Tamang Kain Recipe

Y has been feeling under the weather these past few days, so I decided to make him a healthy, fuss-free lunch today that's free from oil and other spices. This recipe is very TK (Tamang Kain)-friendly, as well. 

Squash, zucchini, parsley, brown rice for baby 

Ingredients 

1 cup diced squash
1 cup diced zucchini (cucumber will work, too!)
Parsley leaves 
A clove of garlic, minced
1//8 of an onion, minced

Procedure

1. On a non-stick pan, sauté the minced onion and garlic. 
2. Add the diced squash and diced zucchini, and add around 1/2 cup of water. Let simmer for 5-8 minutes, or until the veggies are soft.
3. Add the parsley leaves, cover the pan and let simmer for 2-3 minutes. 
4. Serve with rice.